Kohlrabi zu Sesamkeulen - Pure Pepper

Kohlrabi with sesame drumsticks

Ingredients for 4 people

4 chicken drumsticks (approx. 200g each)
2 tablespoons sesame oil
Salt
Indian mountain pepper
2 – 3 tablespoons sesame seeds
4 kohlrabi (approx. 800 g)
1⁄2 tsp chicken soup (instant)
about 3 tablespoons of sugar
1 lemon (juice and 2 slices)

preparation

Wash the chicken drumsticks, pat dry and coat with oil. Rub the drumsticks generously with salt and pepper. Place on a baking tray. Roast in a hot oven (electric oven: 220 °C, fan oven: 175 °C/gas: level 3) for approx. 45 minutes. After 30 minutes of roasting, sprinkle the poultry with sesame seeds.

In the meantime, peel the kohlrabi (put the young leaves aside), wash, halve and cut into thin slices. Steam in 375 ml of boiling salted water for 10 - 15 minutes. Drain the kohlrabi and collect the vegetable water. Measure out 175 ml and stir into the chicken soup.

Caramelize the sugar in a pan. Deglaze with the stock. Add the lemon juice and simmer for about 1 minute. Quarter the lemon slices and toss them in the pan with the kohlrabi. Heat for 1 - 2 minutes.
Cut some kohlrabi leaves into thin strips and fold them into the vegetables. Serve the kohlrabi and chicken drumstick. If there are any leaves left, serve with them.